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Braided and beautiful, our Cinnamon-Pecan Babka is perfect for any time of day. Aromatic cinnamon brings enticing spice while buttery chopped pecans and light brown sugar balance out the sweet heat. 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 3 tablespoons (36 grams) granulated sugar 2 teaspoons (6 grams) kosher salt, […] LEGGI TUTTO
An inviting blend of warm spice and delicately sweet , these Pumpkin Snickerdoodle Moffer a punched-up autumn flavor profile. Best of all, the stir-together batter can be whipped up in a flash and the Streusel can be made ahead, supplying the perfect baked good when you need to make something delicious on the fly. 2½ cups (313 grams) […] LEGGI TUTTO
A and spiced take on the traditional , these sweet twists get a touch of brown in the dough. A final dip in butter and sends them right over the edge into dessert bliss. 4½ cups (562 grams) all-purpose flour, divided 2 tablespoons (28 grams) firmly packed light brown sugar 1 tablespoon (9 grams) kosher salt 2¼ teaspoons (7 […] LEGGI TUTTO
This Baklava Fudge recipe puts a new spin on a Greek classic. A ribbon of spiced honey-nut filling runs through this salty-sweet candy.
Christmas is the perfect time to indulge in all things sweet and spiced. Like this baklava-inspired fudge. It is truly decadent with a creamy almond butter fudge base. A ribbon of salty-sweet spiced honey-nut filling runs throughout the candy.
First, the honey-nut filling!
Make the nut filling first, because it will need to cool. It’s made with toasted walnuts and roasted, salted pistachios. The formula is from my favorite baklava filling recipe. Honey syrup is boiled on the stovetop and poured over the ground nuts to give it true baklava flavor.
The nut mixture needs to be paste-like to hold its form in the chilled candy. Add a little almond flour and stir until a paste forms. Set aside to cool.
Microwave-friendly.
When the nut mixture is cool, begin cooking the fudge. It only takes three ingredients, and three minutes in the microwave. You’ll need sweetened condensed milk, natural almond butter (no salt or sugar added) and white almond bark or white chocolate. You can also melt the ingredients in a saucepan on the stovetop if you don’t have a microwave.
Heat and stir the fudge to a smooth consistency, then pour half of it in a prepared 8×8 inch pan. Top with half of the nut paste. Spread it out as best as you can. You won’t get it totally even, but that’s alright!
Work quickly!
Top with the remaining fudge. This mixture sets quickly, so if it isn’t spreadable, microwave it for 30 seconds to 1 minute more.
Swirl the remaining nut paste into the top of the fudge. This will look messy and your knife (or skewer) will leave trails, but keep going. When it’s well swirled, pick up and drop the pan several times on the countertop to even the surface. Most of those trails with disappear.
I couldn’t resist a few more roasted pistachios sprinkled on top, and the extra bit of saltiness is ice. Let the fudge firm in the refrigerator. Lift it out by the parchment liner and slice into pieces.
The salted nut mixture is such a nice foil for the sweet fudge candy. I can usually eat only a small piece of fudge and be done, because of its sweetness. But this one is a different story!
I’ve always loved baklava and I continue to be inspired by its flavors (see this Baklava Pull-Apart Bread). I also make the original recipe quite often. Baklava Fudge is perfect for holiday gifts and such a nice addition to any candy tray. Enjoy!
Baklava Fudge
Heather Baird
This Baklava Fudge recipe puts a new spin on a Greek classic. A ribbon of spiced honey-nut filling runs through this salty-sweet candy.
This recipe uses sweetened condensed milk, which can be confused with evaporated milk. Be sure you get the right canned milk. Sweetened condensed milk is thick and sweet.
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Prep Time 15 minsCook Time 3 mins2 hours chill time 2 hrsTotal Time 2 hrs 18 mins
Course DessertCuisine American, Greek, Greek-Inspired
Servings 32 pieces
Equipment8×8 inch baking dish
Ingredients US CustomaryMetric Cinnamon-honey syrup1/4 cup granulated sugar1/4 cup water1/4 cup honey I used wildflower honey1/4 teaspoon ground cinnamonNut mixture3 oz. walnut pieces raw3 oz. shelled whole pistachios roasted and salted1/4 teaspoon fine grain sea salt1 teaspoon cinnamon2 tablespoons almond flour plus 1-2 tablespoons more if neededFudge14 oz. sweetened condensed milk 1 can2/3 cup natural almond butter no salt and no sugar added16 oz. vanilla almond bark 1 package, broken into pieces2 tablespoons chopped pistachios roasted and salted for sprinkling on top
Instructions SyrupStir together the sugar, water, and honey in a medium saucepan over medium-high heat. Bring to a simmer and let cook until reduced and syrupy, about 10-15 minutes, or until the yield is a little less than 1/3 cup of syrup. Remove the syrup from heat and stir in cinnamon. Set aside to let cool completely. Nut mixturePreheat oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-8 minutes in the oven. Let cool, then add them, along with the pistachios, to a food processor bowl and process in quick bursts until finely chopped. Transfer the nuts to a medium bowl and add the cooled syrup, the salt, and the cinnamon. Stir together.Add 2 tablespoons of the almond flour and stir well. The mixture should form a paste. If the mixture is still syrupy, stir in another 1-2 tablespoons of almond flour until a pasty consistency forms. See pictures in the blog post for visual of the correct consistency.FudgeLine 8-inch square pan with parchment paper or aluminum foil that overhangs all four edges and spray it with cooking spray.Place the sweetened condensed milk, 2/3 cup almond butter and almond bark in a large microwavable bowl. Heat in the microwave uncovered on high (100% power) in 1-minute increments, stirring well between each heating. Allow the residual heat from the bowl to do most of the work melting the mixture. This will take about 3 minutes. Be careful; the bowl may get hot. Alternatively, you may heat this mixture together in a saucepan on the stovetop over medium heat. Immediately pour half of the mixture into the prepared pan. Sprinkle half of the nut mixture in clumps on top and spread out as best as you can. Pour in the remaining fudge and top with remaining nuts mixture; swirl using a butter knife. Pick up and drop the pan twice or until the surface becomes level. Sprinkle on the 2 tablespoons of chopped pistachios and transfer to the refrigerator. Let chill until set, about 2 hours.Lift the candy out of the pan by the overhanging foil; cut the candy slab into pieces with a large chef’s knife.The fudge may be stored in an airtight container at room temperature.
NotesWhat to expect: Roasted, salted pistachios contribute the right amount of salt to balance this sweet confection. Natural almond butter with no salt or sugar added allows for the purest almond flavor. The honey syrup which coats the nuts gives this candy true baklava flavor.
You can usually find natural almond butter with no salt or sugar added in the produce department, or in the bulk nuts section. Shelf-stable creamy almond butter can also be used in this recipe.
Keyword almond butter, baklava filling, chopped pistachios, ground walnuts, sweetened condensed milk, vanilla almond bark
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This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!
This Fluffy Homemade Babka Recipe Is the BEST!
Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!
What is Babka?
Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!
What You’ll Need For This Babka Recipe:
What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
For the Dough
Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
For the Filling
Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
For the Sugar Syrup
WaterSugar
How to Make Homemade Babka (With A Cinnamon Swirl!)
Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.
Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.
Tips for Success
That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.
Serving Suggestions
I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
How to Store Leftovers
Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
Can I Freeze Cinnamon Babka?
Sure. You can opt to freeze your loaves for up to 30 days.
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Cinnamon Babka Recipe
Description:
If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!
Ingredients:
For the Dough:
4 – 4 1/2 cups all purpose flour
1 teaspoon kosher salt
1/2 cup granulated sugar
1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
1/2 cup milk, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
1 egg yolk, room temperature
10 tablespoons butter, room temperature
For the Filling:
1/2 cup butter, melted
1 1/2 tablespoons ground cinnamon
1 cup granulated sugar
1/8 teaspoon kosher salt
For the Sugar Syrup
2/3 cup water
2/3 cup granulated sugar
Instructions
For the Dough:
In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.
For the Filling and the Sugar Syrup:
In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
Assembly:
Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.
Notes:
Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.
Keywords:: cinnamon babka bread, sweet bread recipe
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